I didn't add eggs, and they turned out cake-like for me. Also, even with 1.5 cups of sugar, they were not very sweet (without the frosting, which you might opt to leave out if you don't want them too sweet). The "batter" is extremely dry (you have to press it into the pan after "pouring"), but the brownies do turn out very moist, just more like a moist dark chocolate cake rather than fudgy brownies. They're not bad, and they actually taste better the next day. I wouldn't buy a zucchini (I used almost a whole one) just to make this again, but if I'm ever given a zucchini again, it will end up in these brownies!

Surprisingly very delicious! Similar to carrot cake, but even better. This is actually one of the best cakes I've had, especially with a cream cheese frosting (I blended 2 of the most popular recipes on this site):
(For a 9x13 cake)
8 oz cream cheese
1/4 - 1/2 cup butter, softened (I used 3/8 cup)
2-4 cups confectioners' sugar (I did closer to 2.5 cups, so it wasn't too sweet... I like more cream cheese than sugar, but you can make it more sweet)
2 teaspoons vanilla extract

I only used 1 8oz package and cut the butter down to 3/8 cup. It was amazing! Not too sweet. I'd try increasing the cream cheese (closer to the original recipe) next time, but I was so pleased with the result of the proportions I used.

Delicious and easy! I melted 1 tbsp butter in some olive oil. I pounded the thawed chicken breasts thin and covered them in a mixture of minced garlic (8 cloves) and 1/4 onion, salt, and pepper. After sauteing for 10 minutes on each side, I added 1 cup chicken broth (half an extra large bullion cube dissolved in boiling water) and let the chicken simmer for >5 minutes. Then I removed the chicken and added 1 Tbsp cornstarch (dissolved in cold water) to the remaining juices in the pan for a delicious sauce to pour on top of the chicken. The resulting chicken was so moist and flavorful!

It was too dry even after I poured broth into the pan and covered it with foil. Like other reviewers, I halved the amount of rosemary and thought that was about right. I used a bit more than the stated amount of garlic and still couldn't taste it much.

Delicious! 2 cups of honey is a bit much though. For the equivalent of 1 salmon steak, I used about 1/2 cup of honey with half the stated amount of the other ingredients (so double what they should have been scaled). It was very flavorful, but I ended up with a ton of leftover honey mixture, which could easily be used for another steak.

I am usually a huge fan of crunchy peanut butter, but this is unbelievably delicious! I used 5 tablespoons olive oil and 3 tablespoons honey for 3 cups of salted, roasted peanuts and thought it was perfect.